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Rock Shrimp Risotto with Preserved Lemon, Asparagus, and Tarragon

Source of Recipe

Unknown


List of Ingredients

Rock Shrimp Risotto with Preserved Lemon, Asparagus, and Tarragon


1 cup Dry Arborio Rice
1 shallot (small diced)
¼ cup olive oil
2 cups white wine
6 cups vegetable stock or water
1 tbsp preserved lemon (minced)
1 bunch asparagus (chopped)
2 cups rock shrimp
½ cup parmesan cheese (grated)
1 tbsp butter
1 tbsp tarragon (chopped)


Recipe


1. Combine diced shallot and olive oil in pot. Sweat until translucent. Add rice and toast for 5 minutes.

2. Add white wine and 1 cup vegetable stock. Stir constantly until liquid is absorbed. Continue adding 3 more cups while stirring.

3. Add shrimp, asparagus, and lemon to rice. Add remaining stock white stirring.

4. When rice is al dente, add parmesan, butter, and tarragon. Season with salt and pepper.

5. Serve in 4 bowls. Top with additional parmesan.